Panko Chicken Nuggets with Sweet Balsamic Mustard

Golden, Tender, and Quietly Satisfying

There is something honest about a chicken nugget made from scratch — no shortcuts, no apologies. This is the kind of recipe that belongs on a Tuesday evening, when comfort is the only thing on the agenda. The panko brings a delicate, airy crunch, while the sweet balsamic mustard alongside it offers depth without drama — a dipping sauce that lingers just long enough to make you reach for another. Simple food, made with care, has a way of feeling like enough.

Ingredients

• 1/4 cups mayonnaise
• 1/4 cups yellow mustard
• 2 tablespoons Balsamic Reduction
• 1 tablespoon butter
• 1/3 cups yellow onion, diced
• 1/2 teaspoons Alessi Garlic Puree
• 1/2 pounds ground chicken
• Alessi Sea Salt, to taste
• 2 eggs
• 1/4 cups Vigo Panko Bread Crumbs
• 3/4 cups Alessi Italian Seasoned Bread Crumbs
• Vigo Olive Oil, for frying

Instructions

1. In a bowl combine mayonnaise, mustard and balsamic reduction until smooth. Cover and refrigerate.
2. In a skillet over medium heat, melt butter.
3. Add onions and cook until soft and translucent.
4. Stir in garlic and cook additional 2-3 minutes.
5. Add ground chicken and cook until no longer pink.
6. Season with salt.
7. Drain any excess liquid.
8. Transfer chicken mixture to a large bowl and let cool to room temperature.
9. Beat eggs in a seperate small bowl and then add eggs and Panko to cooled chicken.
10. Mix until evenly combined.
11. Place breadcrumbs in a shallow dish. Form ground chicken mixture into nuggets and coat with breadcrumbs.
12. Heat enough olive oil to cover bottom of large skillet over medium heat.
13. In batches, fry chicken nuggets in hot oil until golden brown and crispy.
14. Add more oil as needed.
15. Drain on paper towels.
16. Serve with sweet balsamic mustard as a dipping sauce.